Effect of Gongronema latifolium and Ocimum basilicum Extracts on Antioxidant and Physicochemical Characteristics of Smoked Beef Stored under Room Temperature
Anthony Pius Bassey, Olubunmi Olufemi Olusola, Ayobami Adeshola & Jumoke Folasade Ajibade · Asian Food Science Journal · 2020
Introduction: Incessant health risks associated with chemical preservatives have resorted to the need of exploring natural alternatives with antioxidant potentials in meat processing. In this study, the effect of Ocimum basilicum (OBE) and Gongronema latifolium (GLE) extracts wer...
Open access
Research Article
10.9734/afsj/2020/v15i330155